chilli con carne
British beef chilli


A true winter warmer, using ground British sirloin, plenty of spices and three beans. 

500g ground British sirloin (or beef mince grass fed/as local as you can get)
1 large white onion
2 large cloves of garlic
1 400g can of tinned tomatoes
200g cooked kidney beans
200g cooked black eyes beans
200g borlotti beans (For the beans I soak dried ones, it's about equal to one can of each)
2 tsp ground cumin
2 tsp chilli powder
1 fresh red chilli
1 tsp harrissa paste
2 tsp ground cinnamon
1 tbsp. tomato purree
1 tbsp balsamic vinegar
1 tbsp soy sauce
300ml red wine
300ml homemade beef stock (or an oxo cube)
300ml natural yoghurt
A bunch of fresh parsley
Serve with rice or crusty bread 

Chop the onion into small squares, and gently fry in a large ovenproof casserole pan. Add the two cloves of garlic, crushed, before adding the beef. As soon as the beef is in the pan, sprinkle over all the dried spices and season well with salt and pepper. Adding the spices whilst the meat is still raw gives the beef itself much more flavour. Start to brown off the meat for a few minutes, then chop the fresh chilli into very fine pieces and add to the meat along with the harrissa paste.

Once the meat has browned, add the tomato puree, red wine, balsamic, soy sauce, beef stock and finally the chopped tomatoes. Give everything a good stir and season, and simmer on a high heat for 5-10 more minutes on the hob, then pop into the oven at 160 degrees for at least an hour. Take it out of the oven and check for taste once or twice, and season if needs be. Add the cooked beans about 10 minutes before serving, and give it one last blast on the heat to warm the beans through. Top with fresh chopped parsley & natural yoghurt, and serve with crusty bread, grains or rice.